Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

December 2018

Rice Recipes

Main Dish Recipes

Ham and Broccoli Casserole

Ham and Broccoli Casserole Recipe
1 1/2 cups ham cubed 3 ounces cheddar cheese grated 10 ounces broccoli, frozen chopped P...

read more

Ratatouille and Cod Stew Bsnx01a Recipe

Ratatouille and Cod Stew Bsnx01a recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Ratatouille and Cod Stew Bsnx01a recipe  PDF


Stuart Talkofsky BSN 01A 2 tb Olive oil
2 md Onions sliced
2 Garlic cloves
1 lg Green pepper cut into 1 in
inch squares 1 sm Eggplant cut in 1 in cubes
1 md Zucchini cut in chunks
8 oz Clam broth
28 oz Crushed tomatoes 1 can
1/4 c Fresh basil chopped
1/4 c Italian parsely chopped
1/4 ts Thyme
Salt Pepper 2 lb Cod or pollack cut into 2
inch pieces Hot cooked rice In a large stockpot, heat olive oil and saute onions, garlic, green pepper, eggplant and zucchini 5 minutes, stirring frequently. Add clam broth, canned tomatoes, basil, parsley, thyme, salt and pepper. Bring to a boil, lower heat and simmer 15 minutes. Add fish and simmer 8 minutes or until it is opaque and flakes easily with a fork. Serve stew over rice. Makes 6 servings. From Newsday (Long Island Newspaper), Cinderellas of the Sea , by Marie Blanco p.65, January 13, 1993.

Ratatouille and Cod Stew Bsnx01a recipe and other rice recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
210 people have voted
Last Reviewed on 2018-12-17



Monday, Dec 17 2018 Download & Print Ratatouille and Cod Stew Bsnx01a recipe  PDF   Rice recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Impossible Brownie Pie

New Cooking Recipes

Rosy Grape Jelly
Rosy Grape Jelly Recipe


2 c Cranberry juice cocktail 3/4 c Grape juice 1 pk (1 3/4 ounces) Powdered fruit pectin 3 1/4 c Sugar Mi cranberry juice cocktail, grape juice and pectin in 3 quart saucepan until smooth. Heat to boiling over high heat, stirring constantly. Stir in sugar, all at once. Heat to boiling, stirring constantly. Boil and stir 1 minute remove from heat. Quickly skim off foam. Immediately pour into hot sterilized jars. Let jars stand1 hour. Cover with lids. Refrigerate no longer than 3 weeks, or freeze no longer than 6 months. Thaw before serving. ABOUT 5 HALF PINTS JELLY 35 CALORIE...

Cooking Magazines: Cocktail Recipes » December 2018   Cocktail recipes RSS   Thumsb up

Dish Of The Day

Streusel Pound CakeCp

Streusel Pound CakeCp Recipe
1 pk Pound cake mi 16oz Streusel: 1/2 c Brown sugar 2 tb Flour 1/2 c Finely chopped nuts 2 ts...
read more

Category: » Crockpot Recipes

View more dishes

>